How To make Chocolate Brandy Cake
1 pk Devil's food cake w/pudding
1 c Brandy
1/2 c Water
1/2 c Vegetable oil
3 Eggs
1 1/2 c Semisweet chocolate chips
4 tb Butter
1 tb Light corn syrup
1 ts Brandy extract
1 c Powdered sugar; sifted
Preheat oven to 350 degrees F. In a large bowl, combine cake mix, 2/3 cup brandy, 1/2 cup water, oil, and eggs. Beat with an electric mixer on high speed 2 minutes, scraping down bowl a few times. Stir in 1 cup chocolate chips. Turn into a well-greased 12-cup bundt pan. Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean. During last 7 minutes of cake baking time, prepare glaze. In a small saucepan, combine butter, remaining 1/3 cup brandy, corn syrup, brandy extract, and 2 tablespoons water. Cook over low heat, stirring occasionally, until butter melts. Stir in remaining 1/2 cup chocolate chips and powdered sugar. Simmering, stirring, over low heat 5 minutes. Immediately upon removal from oven, spoon two thirds of hot glaze over cake. Let cake cool in pan 25 minutes, then invert onto a cake plate. Reheat remaining glaze and spoon over top of cake. Let cool completely. Cake is best if made a day in advance of serving time to allow flavors to mellow. Source 365 Great Chocolate Desserts. -----
How To make Chocolate Brandy Cake's Videos
Very Moist Brandy Cake Recipe
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CHOCOLATE CAKE WITH BRANDY
Brandy Raisin Cake | Boozy Pound Cake for the Holidays
This cake not only has brandy infused raisins, but also an abundance of brandy brushed on top. It's soft and moist, with contrasting texture... a perfect holiday cake!
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Brandy Raisin Cake (23x4.5x3.5cm)
Butter 45g
Icing sugar 40g
Egg 80g
Almond powder 45g
Pastry flour 33g
Baking Powder 1g
Raisin 45g
Brandy 20
Pistachio 25g
Day 0: Add brandy to raisin and leave to macerate overnight.
Day 1: Leave the butter at room temperature to soften. Leave the egg at room temperature to warm up. Pour the brandy raisin through a sieve and set both aside for later. Chop the pistachio and set it aside for later.
Preheat oven to 170C. In a mixing bowl, add butter and sifted icing sugar and mix with a whisk until slightly whitened.
Add sifted almond powder to the mixture and mix until combined. Add egg and mix until well combined. Add sifted pastry flour and baking powder and fold gently until the flour is no longer visible. Add raisins and mix until the raisin is evenly distributed.
In a greased mold, add a layer of chopped pistachio, then all the cake mixture. Top with the rest of the pistachio. Bake in preheated oven at 170c for 28min.
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